Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations

Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations (2002)

Authors:
USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; TOLEDO, JULIO ORLANDO TIRAPEGUI - FCF
Unidade: FCF
Subjects: NUTRIÇÃO; PROTEÍNAS (AVALIAÇÃO); ALIMENTOS FORMULADOS
Language: Inglês
Imprenta:
- Publisher place: Trumbull
- Date published: 2002
Source:
- Título: Journal of Food Quality
- ISSN: 0146-9428
- Volume/Número/Paginação/Ano: v. 25, n. 1, p. 83-90, 2002

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ABNT

CASTRO, Inar Alves de e TIRAPEGUI, Júlio e SILVA, R. S. S. F. Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations. Journal of Food Quality, v. 25, n. 1, p. 83-90, 2002Tradução . . Acesso em: 14 fev. 2026.
APA

Castro, I. A. de, Tirapegui, J., & Silva, R. S. S. F. (2002). Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations. Journal of Food Quality, 25( 1), 83-90.
NLM

Castro IA de, Tirapegui J, Silva RSSF. Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations. Journal of Food Quality. 2002 ; 25( 1): 83-90.[citado 2026 fev. 14 ]
Vancouver

Castro IA de, Tirapegui J, Silva RSSF. Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations. Journal of Food Quality. 2002 ; 25( 1): 83-90.[citado 2026 fev. 14 ]